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A variation on my breakfast egg muffins, these mini frittatas are more substantial and make a great snack. Use a well-greased silicone muffin pan, or mini 3oz ramekins, to prevent sticking.
Makes 12 frittatas
New quantity:
Total time: 50 minutes
Prep: 10 minutes
Cook: 35 minutes
Cool: 5 minutes
Ingredients
Nonstick cooking spray
6 large eggs
1/2 cup low fat Greek yogurt
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/2 cup grated Parmesan
2oz organic sliced salami, chopped (I use Applegate)
1 cup frozen peas
Directions
1. Preheat oven to 375 degrees F. Place a 12-cup silicone muffin pan, or 12 mini baking dishes, on a large baking sheet and spray them well with nonstick spray.
2. Whisk together the eggs, yogurt, oregano, paprika and pepper. Fold in the cheese with a spatula.
3. Evenly distribute salami and peas between muffin cups. Pour the egg mixture on top, filling each cup 3/4 full. Bake 35 minutes, or until puffed and golden and a toothpick inserted in center of one of the frittatas comes out clean.
4. Cool 5 minutes in pan on a wire rack. To remove from pan, gently run a knife around the edges to help release the frittatas. Serve immediately, or continue to cool on wire rack to room temperature before refrigerating.
Nutrition for one mini frittata
Calories 87.0
Total Fat 5.1 g
Saturated Fat 2.2 g
Cholesterol 98.9 mg
Sodium 219.1 mg
Total Carbohydrate 2.2 g
Dietary Fiber 0.5 g
Sugars 1.0 g
Protein 7.7 g
Weight Watchers Points Plus: 2 points
I'm Vered DeLeeuw, a blogger, a foodie and a mom. Welcome to Healthy Recipes, my food blog and the only cookbook I use. I'm so excited to share it with you. Bon appetit!
